Cabbage
Usually introduced around 6 months
How to serve by age
6-9 months
Cook cabbage until very soft, until a fork slides through with no resistance (steam, boil, or braise). Raw cabbage is firm and stringy, so it is best cooked at this stage. Serve plain and warm, with no added salt. You can also blend cooked cabbage into a smooth purée or stir finely chopped cooked leaves into a food your baby already eats.
Smooth purée, or soft cooked leaves finely chopped and mixed into a carrier food.
9-12 months
Keep cooking cabbage until soft. As the pincer grasp develops, offer small soft pieces of cooked leaf rather than a purée. Finely shredded raw cabbage can be folded into a soft dish, but loose raw leaves can bunch up, so favor cooked. Serve warm with no added salt.
Small soft pieces of cooked leaf, or finely shredded raw mixed into a soft dish.
12-18 months
Offer soft cooked cabbage in bite-size pieces, or thin shreds of raw cabbage in a soft salad or slaw. Cooked stays easiest to chew. Keep pieces small and supervise, and keep added salt low.
Bite-size soft cooked pieces, or thin raw shreds.
Key nutrients
Common questions
When can my baby eat Cabbage?
Most babies can try Cabbage from around 6 months, once they show signs of readiness. Check the prep and cut-size notes above before you start.
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
Track Cabbage and every first food in nappi
Log solids, watch for reactions, and get reminders to reintroduce new foods. Free to try.